Grape Leaves Stuffed with Rice and Lentils
This wonderful and interesting variation of stuffed grape leaves with lentils is a perfect vegan appetizer...so healthy and filling
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EmailIngredients:
35-40 fresh grape leaves young and tender (otherwise packed in brine)
2 quarts water (1/2 liter)
1/2 cup plus 2 tbs olive oil
2 medium onions, chopped finely
3 garlic cloves, minced
1/2 cup long grain rice
1/2 bunch chopped fresh parsley
2/3 cup cooked lentils
2 medium tomatoes, peeled and chopped
2 tsp dried mint
dash of ground cloves
salt and freshly ground pepper, to taste
juice of 2 lemons
Procedure:
1. In a large, heavy skillet over medium heat, add 3 tablespoons of olive oil and the onions.
2. Sweat the onions until lightly translucent, stirring occasionally. Add the garlic and stir for 30 seconds.
3. Add the rice, and saute, stirring constantly, for 5 minutes. Mix in the chopped parsley and remove the skillet from the heat.
4. In a medium-sized bowl, gently mix the cooked lentils, rice mixture, chopped tomato, mint, cloves, salt and pepper, and add 3 more tablespoons of olive oil.
5. Separate the grape leaves that are too small or too irregular to roll. Pour 2 tablespoons of olive oil on the bottom of a medium-size sauce pan and layer 4-5 of the irregular leaves over the oil.
6. Taking one leaf at a time, snip off any remainder of a hard stem.
7. Place one teaspoon of the rice mixture in center, bottom of leaf. Fold the left and right sides over the filling and roll up, gently but tightly, from bottom to top, until a bite-sized log is formed. Place seamside down in the pot.
8. Repeat with remaining stuffing and leaves.
9. Pour remaining olive oil, lemon juice and enough water to cover the leaves by about 1 1/2 inches into the pot.
10. Place a dish over the grape leaves so they don't loosen while cooking.
11. Cover the pot and cook over low heat for 50 minutes to about one hour, or until leaves are tender and rice is thoroughly cooked. Serve warm or cold, with strained yogurt on the side, if desired.
